Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup melted unsalted butter
- 1/4 cup sugar
- 1 (8-ounce) package softened cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla essence
- 1 large egg
- 1 cup sour cream
- 1 cup red velvet cake mix
- 1/4 cup buttermilk
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla essence
- Red food coloring (optional)
- Chocolate sauce (for drizzling)
- Maraschino cherries (for decoration)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with a light coating of cooking spray.
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand, then press it firmly into the base of the springform pan to create a crust. Bake for 10 minutes, then set aside to cool.
- In a separate bowl, beat the cream cheese until creamy and smooth. Gradually mix in the sugar and vanilla essence until fully blended.
- Incorporate the egg into the cream cheese mixture, mixing gently until just combined.
- In another bowl, whisk together the sour cream, red velvet cake mix, buttermilk, cocoa powder, baking soda, and salt until the mixture is smooth and uniform. Carefully fold this into the cream cheese mixture until everything is well integrated.
- Pour the vibrant red velvet cheesecake batter over the cooled graham cracker crust in the springform pan.
- Bake for 45 to 50 minutes, or until the center is slightly wobbly but set. Once done, turn off the oven and let the cheesecake sit inside for an additional hour.
- After an hour, take the cheesecake out and allow it to cool to room temperature. Chill it in the refrigerator for at least 4 hours, or overnight for the best texture.
- When ready to serve, whip the heavy cream with powdered sugar and vanilla essence until soft peaks form. Spread or pipe this fluffy cream over the chilled cheesecake.
- Finish by drizzling chocolate sauce over the whipped cream and topping with maraschino cherries for a festive touch.
Notes
- For an extra depth of flavor, consider adding a teaspoon of espresso powder to the cheesecake batter.
- To create individual cheesecakes, use a muffin tin lined with cupcake liners and adjust the baking time to 20-25 minutes.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg